Tag: traditional cuban food

Creole Ajiaco

Creole Ajiaco

The ajiaco is a Cuban dish that has a very strong broth with meats and tubers, the broth is little in each serving served due to the large number of cuts of tubers and floating meats.

Cuban hash

Cuban hash

Cuban minced meat, although the recipe that is presented is with beef meat the mincemeat may vary the type according to the economy of the moment. It also has innumerable variants, but is known by all.

Chilindrón de Carnero

Chilindrón de Carnero

 

Meat of mutton cut into pieces in a delicious sauce? How can we not like it?

 

Ingredients

  • 1288g Ram
  • 40g Onion
  • 40g Chili
  • 2g Garlic
  • 46g Natural Tomato
  • 38g Tomato Paste
  • 58g Oil
  • 90ml Wine Jerez
  • 2g Cumin
  • 1 Laurel(Bay) leaf
  • 2g Oregano
  • 2g Spicy Paprika
  • 6g Red peppers
  • 6g Green peas
  • 2g Garlic (For the Mojo)
  • 100ml white broth
  • Ground black pepper to taste
  • Salt to taste

 

Chilindrón de Carnero Preparation

Cut the ram into regular pieces, marinate with the mojo made with the wine, the crushed garlic, the pepper, the salt, the cumin, the oregano and the bay leaf.

Brown the ram in hot oil, add the crushed garlic, the onion, the natural tomato and the cut peppers to the gardener, the tomato paste, the broth and the rest of the mojo.

Cover and place in the oven at moderate temperature for approximately 1 hour.

Serve decorated with strips of pepper and peas.

 

Ropa Vieja

Ropa Vieja

With this curious name is known a dish of minced beef, classic Cuban cuisine.

Tamal

Tamal

The Tamal in leaves is a legendary dish of Latin America, composed of 95% corn, in Cuba has its own variant.

Congrí

Congrí

This rice along with the “Moorish and Christians” rice are part of the culinary idiosyncrasy of the Cuban, with multiple versions for each region, always in the family someone knows how to prepare. And it is done often.

  • 304g Rice
  • 76g Red beans
  • 460ml Water
  • 24g Smoked bacon (Bacon)
  • 56ml oil
  • 232g of creole stir-fry
  • Laurel Leaves
  • Thyme to taste (optional)
  • 3g Oregano
  • 3g Ground Cumin
  • Salt to taste

Choose, wash and soak the beans in refrigeration for 12 hours. Put to cook with the same water of soaking. Stir fry the bacon cut to the gardener, add the spices and the creole sauce, leave to cook for 2 or 3 minutes. Add this stir-fry to the beans when they soften.

Choose and wash the rice and add the beans, stir and when it starts to boil, cover and put in the oven for 20 minutes, Flip when extract from the oven so that it does not continue cooking.

You can add cut green peppers to the julienne when you put it in the oven and sprinkle the rice with sherry when extracting it from the oven.

SILVER PINEAPPLE

SILVER PINEAPPLE

About the cocktail A cocktail with white wine from the 2014 Havana Club Grand Prix competition, created by global winner Andy Loudon, combines several layers of acid and sweet. Ingredients 35 ml Havana Club Añejo 3 years 35 ml of fresh pineapple juice 25 ml…

Coconut Milk and Rice Dessert

Coconut Milk and Rice Dessert

This is a cuban variant of the rice and milk dessert who adds coconut milk as an enhancer. I hope you enjoy it.

Sour Milk Dessert

Sour Milk Dessert

 

This is a simple and delicious dessert that my grandmother used to prepare and that we all liked a lot, it is the sour milk dessert, its preparation is very easy and the result a rich and soft sweet, it is prepared with milk that is soured with lemon juice and cooked for a long time to create a syrupy sweet to which raisins are added and aromatized with cinnamon and vanilla. This sweet is very famous, before it was prepared frequently and in many family homes, nowadays it is rare to find it but it is still a delight of the Creole sweets that we must keep and enjoy.

  • 8 eggs
  • 1 ½ liter of milk
  • 1 Kg. Sugar
  • 100 gr. of raisins
  • the juice of a green lemon
  • 1 cinnamon stick
  • 1 touch of rum
  • 1 touch of vanilla

First, bring the milk with the cinnamon stick to the fire, when it is warm, add the lemon juice and the sugar, do not stir until the mixture is cut in large lumps due to the lemon juice. Apart beat the eggs very well and pour them slowly into the milk, one with a whisk. When a syrup is formed add the raisins, rum and vanilla, let cook until this thickened, pour into a mold and when cool refrigerate.

If you use vaporated milk, the souring proccess become a little slow but is still possible.